Coconut ice-cream and preparation method thereof

Abstract

The invention discloses a coconut ice cream, which is composed of 100 weight portions of ice cream and 5-30 weight portions of coconut granules; the ice cream is made of ice cream powder, coconut powder and water through even mixing and preparation, wherein, the ratio of sum of the ice cream powder and coconut powder to water is 1:2.8, while the ratio of ice cream powder to coconut powder is 7-8:1; and the coconut powder is made of coconut flesh through pepsin digestion, filtration and drying. The coconut ice cream contains the unique nutrients of coconut pulp and adopts the coconut powder through enzymatic treatment to enhance the utilization rate of nutrients in the coconut; moreover, the coconut granules enable the ice cream to have fruit taste and maintain the fragrance of coconut flesh.

Description

technical field

[0001] The invention relates to a cold drink, in particular to an ice cream. Background technique

[0002] Ice cream is because of its delicious taste, nutritious, deeply liked by the people, in order to satisfy people's needs, there is now the fruity ice cream that adds fruit or jam in the ice cream, but this ice cream that adds fruit does not carry out fruit flavor. Deep processing makes it difficult for some macromolecular nutrients in the fruit to be directly absorbed by the human body, reducing the utilization rate of the nutrients in the fruit.

[0003] Coconut, the Latin scientific name is Cocos nucifera L., also known as Xuyu, Yuewangtou, coconut ladle, big coconut, etc. It is now widely distributed in tropical coastal and inland areas of Asia, Africa, Oceania and America. Coconuts have been planted in my country for more than 2,000 years, and they are mainly distributed in various parts of Hainan, southern Taiwan, and Leizhou Peninsula in Guangdong...

Examples

Embodiment 1

[0019] The preparation method is as follows:

[0020] (1) Coconut pulp is chopped into small pieces of 2-3mm. Take a part of the chopped pieces and add double the amount of water to make coconut pulp, then heat to 90-95°C and maintain the temperature for 5-10 minutes, then cool to 40-46°C; the cooled coconut pulp is washed with hydrochloric acid Adjust the pH value to 2.0-3.0, add pepsin for enzymolysis for 5-6 hours (the enzymolysis time can be adjusted according to the amount of pepsin), then boil to inactivate the enzyme, and then lower to normal temperature; adjust the pH of the enzymolysis product value to neutral, then filtered and separated; the filtrate was spray-dried to obtain powdered coconut powder for subsequent use.

[0021] (2) Mix coconut powder and ice cream powder evenly according to the weight ratio of 1:7-8, and then mix them with water evenly, wherein the weight ratio of the mixture of coconut powder and ice cream powder to water is 1:2.8, mix well The m...

Embodiment 2

[0025] What differs from Example 1 is that used coconut fruit grains are prepared by the following method: honey or caramel are added in water and form the solution of 60-80% (wt%), after coconut pulp is cut into the pulp grain of 2-3mm size, add Put it into honey or caramel solution, heat it to 70-90°C and keep it warm for 30-120 minutes for saccharification treatment, take it out, drain the excess sugar solution and cool it to room temperature.

Embodiment 3

[0027] The difference from Example 1 is that in step (2), whipped cream is also added to the water and mixed evenly to make the taste lubricated. The weight ratio of ice cream powder to whipped cream is 7-13:1.

technical field

[0001] The invention relates to a cold drink, in particular to an ice cream. Background technique

[0002] Ice cream is because of its delicious taste, nutritious, deeply liked by the people, in order to satisfy people's needs, there is now the fruity ice cream that adds fruit or jam in the ice cream, but this ice cream that adds fruit does not carry out fruit flavor. Deep processing makes it difficult for some macromolecular nutrients in the fruit to be directly absorbed by the human body, reducing the utilization rate of the nutrients in the fruit.

[0003] Coconut, the Latin scientific name is Cocos nucifera L., also known as Xuyu, Yuewangtou, coconut ladle, big coconut, etc. It is now widely distributed in tropical coastal and inland areas of Asia, Africa, Oceania and America. Coconuts have been planted in my country for more than 2,000 years, and they are mainly distributed in various parts of Hainan, southern Taiwan, and Leizhou Peninsula in Guangdong...

Examples

Embodiment 1

[0019] The preparation method is as follows:

[0020] (1) Coconut pulp is chopped into small pieces of 2-3mm. Take a part of the chopped pieces and add double the amount of water to make coconut pulp, then heat to 90-95°C and maintain the temperature for 5-10 minutes, then cool to 40-46°C; the cooled coconut pulp is washed with hydrochloric acid Adjust the pH value to 2.0-3.0, add pepsin for enzymolysis for 5-6 hours (the enzymolysis time can be adjusted according to the amount of pepsin), then boil to inactivate the enzyme, and then lower to normal temperature; adjust the pH of the enzymolysis product value to neutral, then filtered and separated; the filtrate was spray-dried to obtain powdered coconut powder for subsequent use.

[0021] (2) Mix coconut powder and ice cream powder evenly according to the weight ratio of 1:7-8, and then mix them with water evenly, wherein the weight ratio of the mixture of coconut powder and ice cream powder to water is 1:2.8, mix well The m...

Embodiment 2

[0025] What differs from Example 1 is that used coconut fruit grains are prepared by the following method: honey or caramel are added in water and form the solution of 60-80% (wt%), after coconut pulp is cut into the pulp grain of 2-3mm size, add Put it into honey or caramel solution, heat it to 70-90°C and keep it warm for 30-120 minutes for saccharification treatment, take it out, drain the excess sugar solution and cool it to room temperature.

Embodiment 3

[0027] The difference from Example 1 is that in step (2), whipped cream is also added to the water and mixed evenly to make the taste lubricated. The weight ratio of ice cream powder to whipped cream is 7-13:1.